5 Ways to Serve Our Duck Confit

Making traditional duck confit at home demands serious time and effort—requiring an overnight cure before the slow-cooking even begins. That’s where we come in. Our housemade duck confit arrives fully cured and poached in fat, so all you need is a hot pan and a few minutes to achieve that signature crispy, golden skin and tender meat. A French bistro favorite in a flash. Here are five ways to enjoy our duck confit. 

All of these suggestions can be made with the duck confit cooked at home using the
following method: Pre-heat the oven to 350F. Remove the duck legs and any remaining fat from the packaging and place on an oven-safe, non-stick pan skin side down. Cook for 10-12 minutes. Turn the legs over and cook for an additional 5-8 minutes, until the skin is crispy and the meat is falling off the bone.

Frisée Salad with Duck Confit

A take on a classic French Salad Lyonnaise, this version swaps out the lardons for duck confit.

Once cooked, pull the duck meat from the bone and set aside.

Divide the remaining duck fat in two: Toss half the fat with cubed bread and toast in the oven to become croutons. The other half becomes the base of a warm vinaigrette made with sherry vinegar, Dijon mustard, salt and pepper.

To assemble, toss torn frisée with the warm vinaigrette, scatter the morsels of duck confit and croutons, and top the salad with poached eggs. Break into the yolks and let it stream into the dressing until it becomes a rich, silky sauce that coats every bite.

Duck Fat Roasted Potatoes with Crispy Duck Confit

As the duck cooks, the fat will melt away leaving you with the perfect vehicle to roast potatoes.

Once fully cooked, pull the duck meat from the bone and set aside. Leave the fat in the pan.
Toss halved par-boiled fingerling potatoes in the rendered duck fat and roast or sauté until golden brown.

Fold in the shredded duck and serve as is, alongside a simple salad, or topped with a poached egg.

Duck Confit & Summer Melon

Inspired by the Italian tradition of combining salty prosciutto with sweet melon, this dish couples rich duck confit with juicy cantaloupe. Like any good marriage, they bring the best out
in each other.

Combine shredded duck confit with sliced cantaloupe. Serve as a starter or plate it just before friends arrive for a glass of wine. To make it more of a meal, arrange the duck and cantaloupe over greens for an effortless salad.

Duck Confit Bánh Mì

The perfect bánh mì starts with a baguette: crisp on the outside, soft and airy within. Into that goes shredded duck confit, still warm from the pan, along with tangy pickled carrots and daikon, fresh cucumber, cilantro, and a few slices of jalapeño for heat.

And then there’s the spread. Traditional mayonnaise is excellent, but if you’ve rendered a little duck fat while warming your confit, whisk it into the mayo—or replace the oil entirely with duck fat. The result is outrageously good: a silky layer that ties the whole sandwich together.

Duck Confit Cassoulet

Start with good sausage—Toulouse, Boudin Blanc or Andouille are equally delicious. Add
creamy white beans, tomatoes for sweetness, plenty of garlic, onion, carrot, and celery, then toss in thyme, bay leaves, and a splash of stock, wine, or reserved bean cooking liquid.

Let everything simmer until the flavors meld. Next, nestle the duck confit into the pot to warm through. The rich duck melts into the beans, transforming a humble stew into something deeply comforting and unmistakably French.

Keep this one in your recipe repertoire year-round, especially in the Bay Area, where summer can be the grayest time of year.